Summer Salads #2 — Balela

So I pulled out a can each of cooked chickpeas and black beans, dumping them into a colander and rinsing first; minced a quarter of a red onion, three cloves of garlic, and some parsley; cut up a tomato; and mixed the whole thing together with salt, pepper, olive oil, and lemon juice. Then I stuck it in the ‘fridge and let it sit for a while to blend.

Now, when I’m feeling fancy, I might add some lime juice or a bit of white balsamic vinegar, and this time I even sliced up a couple of scallions. But really, that’s over the top.

P.S. If your mother taught you to clean your plate, a piece of crusty bread does a wonderful job with the leftover dressing.